Exit 6 Wallonian Rye

For our fifth stop, we journey to Exit 6. This part of Burlington County was settled by Dutch Walloons (now Belgians) whose first order of business was to build a fort–and then a tavern. The area has always had a rich agricultural heritage and we’re using locally grown rye as an appreciation of our farmers past and present.

Exit 6 starts out as a deceptively simple recipe–pale malt augmented by 20 percent rye, fermented with a classic Belgian yeast. But then it gets interesting with the hops: English East Kent Goldings, Slovenian Styrian Goldings and Japanese Sorachi Ace.

The result is a rich saffron color with a spicy character from the rye and lemony citrus notes from the unique Sorachi Ace hops.

  • Malts: pale malt augmented by 20 percent rye
  • Hops: English East Kent Goldings, Slovenian Styrian Goldings and Japanese Sorachi Ace
  • Yeast: Belgian yeast
  • Alcohol by Volume: 7.5%
  • Availability: Retired Beer